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    You are in: Home / Recipes / Stuffed Onions Recipe
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    Stuffed Onions

    Stuffed Onions. Photo by Karen Elizabeth

    1/2 Photos of Stuffed Onions

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    10 mins

    1 hrs 5 mins

    Sydney Mike's Note:

    These savory onions are made from a recipe found in the 500 ALL-TIME GREAT RECIPES cookbook. The can easily be made vegetarian by omitting the small amount of ham used.

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    Units: US | Metric


    1. 1
      Peel onions without cutting through the bases.
    2. 2
      In large pot of boiling water, cook onions about 20 minutes.
    3. 3
      Drain & immerse in a pot of COLD water.
    4. 4
      Preheat oven to 400 degrees F & oil a baking dish big enough to contain the 6 onions without crowding.
    5. 5
      Using a small sharp knife, cut around & scoop out the central section of each onion.
    6. 6
      Remove about half the inside (saving it for soup or sandwiches).
    7. 7
      Lightly salt empty cavities, then let onions drain upside down.
    8. 8
      In a small bowl, beat the ham into the egg.
    9. 9
      Stir in bread crumbs, parsley, garlic, nutmeg & ALL BUT 3 tablespoons of the grated cheese.
    10. 10
      Add 3 tablespoons of the oil & season with salt & pepper.
    11. 11
      Pat insides of the onions dry with paper towels, then stuff them using a small spoon.
    12. 12
      Arrange onions in one layer in prepared baking dish.
    13. 13
      Sprinkle tops with remaining cheese & then with oil.
    14. 14
      Bake for 45 minutes, or until onions are tender & golden on top.
    15. 15
      Remove from oven & serve hot!

    Ratings & Reviews:

    • on July 13, 2009


      Tasty. The only problem with this recipe was the chef making it (yes I admit it the error came in my scraping skills). Vidalia Onions are a must and will cut poaching time down to 15 minutes. Made these yesterday for this evenings dinner and it worked out well. Thanks for the post. Made for 1`2`3` Hits.

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    • on March 19, 2009


      Excellent, Syd! I'm also not a great scraper-outer, but I persevered! My onions were medium sized, might be a bit easier with bigger ones. I omitted the ham, but made to recipe otherwise, we really enjoyed these slightly different vegetables! I would happily serve these to guests, as bluemoon commented, very easy to prepare ahead of time, so a great crowd pleaser! Made for Vegetarian swap#8, March 09

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    • on July 23, 2008


      Oh boy are these tasty! I had a bit of trouble with the out rings of the onions falling off as I tried to dig out the center but I am certain I simply lack the grace and gentleness that it requires. I used cheddar and jack as that is all I had in the house but I think it would be even more lovely with another combination. I also think vidalia or walla walla would be outstanding onions in this dish. The nutmeg adds a nice touch.

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    Read All Reviews (7)


    Nutritional Facts for Stuffed Onions

    Serving Size: 1 (209 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.8
    Calories from Fat 182
    Total Fat 20.3 g
    Saturated Fat 5.4 g
    Cholesterol 56.1 mg
    Sodium 396.5 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 2.5 g
    Sugars 7.1 g
    Protein 9.8 g

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